High Protein Quinoa Chickpea Salad (Printable)

Fluffy quinoa meets hearty chickpeas, crisp vegetables, and tangy feta in this Mediterranean-inspired bowl ready in 25 minutes.

# What You Need:

→ Grains & Legumes

01 - 1 cup quinoa
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - ½ cup fresh parsley or cilantro, chopped

→ Dairy

06 - ½ cup feta cheese, crumbled

→ Dressing

07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - Salt and pepper to taste

# How-To:

01 - Rinse the quinoa thoroughly under cold running water to remove any bitter coating.
02 - In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed and quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
04 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
05 - In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
06 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
07 - Serve immediately for a warm salad, or chill in the refrigerator for 30 minutes for a colder, more refreshing presentation.

# Expert Tips:

01 -
  • It stays fresh in the fridge for days, so you can make it once and eat well all week without thinking too hard.
  • The combination of quinoa and chickpeas gives you serious protein without any meat, keeping you full through long afternoons.
  • Every bite has crunch, creaminess, and tang all at once, so it never gets boring halfway through the bowl.
02 -
  • If you dress the salad too early, the cucumbers will release water and make it soggy, so add the dressing just before serving if you are making it ahead.
  • Quinoa keeps cooking a bit after you take it off the heat, so do not leave it covered too long or it will turn to mush instead of staying fluffy.
03 -
  • Cook your quinoa in vegetable broth instead of water for deeper flavor without any extra effort.
  • Crumble your own feta from a block, it tastes creamier and less dry than the pre-crumbled kind.
  • If you want a vegan version, skip the feta or use a plant-based cheese, it still tastes bright and satisfying.
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